Last Updated: May 29th, 2012 - 03:07:02
| Tropical Baked Beans
By Bean Education & Awareness Network (B.E.A.N.)
Apr 17, 2008, 15:50
Tropical Baked Beans
Makes 6 main dish servings
or 12 side dish servings
8 ounces turkey Italian sausage, casing removed (optional)
1 1/2 cups cubed jicama (1/2-inch cubes)
1 can (15 1/4ounces) tropical fruit salad, drained
1 can (15 ounces) Red beans or 1 1/2 cups cooked dry-packaged Red beans, rinsed, drained
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
1 can (15 ounces) Navy or Great Northern beans or 1 1/2 cups cooked dry-packaged Navy or Great Northern beans, rinsed, drained
1 can (14 ounces) diced tomatoes, undrained
1/2 cup coarsely chopped orange essence pitted prunes
1/2 cup mango chutney
3 tablespoons cider vinegar
1 1/2 to 2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon red pepper flakes
1. If using sausage, cook in small skillet over medium heat until browned, 5 to 7 minutes; drain sausage thoroughly on paper towels and crumble. Discard all but 1 teaspoon fat from skillet; add jimaca to skillet and sauté until beginning to brown, about 5 minutes.
2. Mix all ingredients in 2 1/2-quart casserole. Bake, covered, at 350° F. for 30 minutes.
Any canned or dry-packaged bean variety can be easily substituted for another.
Starting with dry-packaged beans and need soaking information? Click here.
Per serving: Calories 380; Fat 2g; % Calories from Fat 4; Carbohydrate 85g; Sodium 788mg; Protein 19g; Cholesterol 0mg
Source: Bean Education & Awareness Network (B.E.A.N.)
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